Bittersweet Manicotti with Moscato Wine Sauce

Bittersweet Manicotti with Moscato Wine by Dinnerinvenice

This October my column in the Jewish Week featured a recipe for butternut squash manicotti with goat cheese and pumpkin. But there are so many versions of these, that I couldn’t resist posting one more! After all, for the past few weeks, I’ve been in a pumpkin frenzy. This time, I also added red radicchio, and a touch of Moscato wine.  The result is slightly bitter, slightly sweet; buttery, creamy, and totally worth the splurge.

Bittersweet manicotti with Moscato Wine Sauce by

Bittersweet manicotti with Moscato Wine Sauce


  • 12 lasagna rectangles
  • 1 head radicchio (or just over 1/2 lb)
  • about 2 1/2 cups peeled cubed pumpkin (just over 1/2 lb)
  • 1 cup whole milk ricotta (just over 1/2 lb)
  • 1 scallion
  • 3 egg yolks
  • 1/2 tsp sugar
  • 1/2 cup moscato wine
  • 3/4 cup clear (no tomato) vegetable broth
  • 1 tbsp flour
  • 4 tbsp butter
  • 2 to 3 tbsp slivered almonds
  • salt and pepper to taste


Chop the radicchio coarsely and cut the pumpkin (or butternut squash) into small cubes.

Heat 1/2 the butter in a skillet and add the minced scallion. Cook on medium/low for 3 minutes. Add The pumpkin and radicchio and cook on medium/high for 10 minutes, stirring often. Allow to cool and combine with the ricotta, salt and pepper.

In a saucepan, whisk the egg yolks with the sugar; add the flour, then gradually the wine and broth until smooth. Season with salt and pepper, and cook in a bain marie ( ) over low heat, stirring with a wooden spoon, until it thickens; at the end, add the remaining butter to the sauce. Keep warm.

In he meantime, cook the lasagnas according to instructions in a large pot of salted water.

Drain them with a slotted spoon, place them on paper towel (blot them dry on both sides. Spread one side with the ricotta/vegetable cream, leaving 1/2 " margins, and then roll the pasta up on itself into cylinders.

Arrange them on a baking tray lined with parchment, brush them with little melted butter, cover with aluminum foil, and bake for about 15 minutes at 350F in a pre-heated oven. Serve warm, topped with the Moscato sauce and the slivered almonds. You can serve some parmigiano or grana for those who prefer to add some grated cheese on top.

*** if the semi-sweet egg sauce is not your thing, you can top the manicotti with a bechamel sauce or simply some melted butter and grated cheese.

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  1. I have never had manicotti with these ingredients! Looks very deliciously interesting 🙂

  2. OMG this looks amazing!!! What a beautiful recipe and photos!

  3. So creamy and beautiful! Looks substantial too. Do you make your own vegetable broth? If not, which one do you use?

  4. Pam Green says:

    What a unique recipe! It sounds perfect for fall with the pumpkin and radicchio. Is there any substitute for Moscato wine if I don’t have any? What is Moscato wine closest to maybe?

  5. What an interesting recipe. I love all those flavors!

  6. Never had manicotti like this! Looks amazing!

  7. Gorgeous and so unique!

  8. This looks almost too beautiful to eat, but I am sure I could manage. It sounds delicious.

  9. Wow, this looks absolutely wonderful. The stuffing that balances the bitterness of radicchio against the sweetness of the squash, the delicate pasta, the rich and creamy sauce… heaven!

    By the way, I was interested to see that the cannelloni were baked with only a butter coating and sauced only after baking. I hadn’t come across that technique before—but I like the idea as the sauce retains its original texture.

  10. Your pasta is so yellow, it looks delicious.

  11. Great use of radicchio! Love this.

  12. These flavors sound amazing

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